For some reason, donuts seem too magical to make at home, like cotton candy or Peking duck. The kid in me can’t quite believe how simple it is, as long as you have a reliable recipe and a candy thermometer.
With Hanukkah in full swing, and David Burke’s new cookbook on my desk, I decided to fry me up some donuts (remember, it’s not just about latkes, as good as they are). David Burke’s New American Classics, written with Judith Choate, provides three recipes for each food category: the classic version, a contemporary take, and a “second day dish,” an imaginative use of leftovers.
As a first time donut-fryer, I went with the classic recipe: Sugar-and-Spice Doughnuts, which have a little nutmeg in the dough, and are tossed in sugar and cinnamon after frying.
This recipe is so rock-solid that even after my horrendous math skills caused a flour shortage halfway through the process, I was able to fix the mistake and still end up with golden, puffed-up rings of delight. If it’s me-proof, it’s you-proof.
For all three donut recipes, click here.